Lamp Chops with Rosemary

[Recipes Index] [World of Chefs]

Ingredients:

• 8 lamb rib chops, each about 3/4 inch thick
• 1 tablespoon minced fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Rosemary sprigs for garnish

Preparation:

Trim off most of the fat from the chops and carefully wipe them to remove any bone splinters. Scrape the chop bones clean with a small, sharp knife if the butcher has not already done this. Wrap these exposed bones with foil so that they do not burn during the cooking process.

Combine the rosemary, salt and pepper in a pestle and grind the ingredients together to release the oils from the rosemary and form a paste. Rub this mixture on both sides of the lamb chops and set aside (or refrigerate for several hours).

Either oven broil the lamb chops about four inches from the heat source for approximately three minutes per side, or grill the lamb chops six inches over medium hot coals for about four to five minutes on each side or until done.

Remove the foil, and garnish with rosemary sprigs before serving. Excellent with herb roasted or garlic mashed potatoes.

Click for larger photo